This is an odd, weird and even unusual – but oh so delicious – old-time candy. The sound and look of it may scare you away, but once you try this I think you will be hooked. This candy isn’t overly sweet, but has a unique flavor that is so addicting. I hope you will try this and make it a Christmas staple like it has become for my family.
As with all candy making, have all the ingredients ready and the pan prepared before you begin as the process can be fast towards the end and having everything ready makes for a smooth outcome!
A different candy, yes, but one that people will love at first bite. I love to make different and old-time recipes, bringing back these lost candies. Enjoy this season with new flavors!
Watch how to make this sponge candy:
- 1 cup white granulated sugar
- 1 cup dark corn syrup
- ½ tsp molasses
- 1 tbsp white vinegar
- 1 tbsp baking soda
- melted dark chocolate (optional)
- Prepare the pan that will be needed at the end to pour the candy into. Grease a 9×13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9×13 will produce thicker).
- Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Continue to boil, stirring constantly until a candy thermometer registers hard crack or 300°F.
- Once at a hard crack, remove from heat and stir in one tablespoon baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.
- Pour into prepared pan and let cool completely, 4-6 hours. Do not spread or touch the candy once poured into the pan. You want the air and light texture to stay intact.
- "Crack" or break into large pieces and drizzle with melted chocolate if desired. Or dip pieces completely in chocolate and let dry.